Tomato Soup

10 minutes Prep Time
35 minutes Cook Time
6 Servings

A classic creamy tomato soup made in your Instant Pot or on the stove. Everyone loves a good tomato basil soup and with our San Marzano Style tomatoes, this is…

Ingredients

  • 1 tablespoon butter, or olive oil
  • 1 cup onion, chopped, about 1 small to medium onion
  • 3/4 cup shredded carrots, about 1 medium to large carrot
  • 1 tablespoon garlic, minced
  • 1 tablespoon shallot, about an half of shallot or 1 small shallot, minced
  • 1 (28 ounce) can Tuttorosso® San Marzano Style Chopped Tomatoes with Sea Salt
  • 8-10 fresh basil leaves, divided, if on the small side use 10 or more
  • 1/2 teaspoon sugar
  • 1 teaspoon white balsamic vinegar
  • salt and freshly ground black pepper
  • 2 cups chicken broth, or 1 (14.5 ounce) can
  • 1/4 cup heavy cream, or half & half

Instructions

Step one

Using the saute feature, melt the butter, then add the onion, carrots, garlic, and shallot; cook for 5 minutes or until vegetables are softened and tender, stirring frequently.

Step two

Add the salt, pepper, and 5 basil leaves, cook for another 5 minutes. Then add the sugar, vinegar, chopped tomatoes, and chicken broth; bring to a boil. Press the cancel button, place the lid on the cooker and set to Manual, High Pressure and set timer for 20 minutes.

Step three

When the time has elapsed, allow for a natural pressure release for 10 minutes, then release the remaining pressure. Carefully blend the soup ingredients using an immersion blender until the soup is to your desired consistency. We like a smooth soup with some visible tomato pieces. Add the cream and heat through for 5 minutes.

Step four

Ladle the soup into bowls and garnish with remaining basil leaves that you chiffonade or tear.

Step five

Melt the butter or heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion, carrots, garlic, and shallot and cook for 5 minutes to soften the vegetables; stirring frequently. Add the salt, pepper, and 5 basil leaves and cook an additional 5 minutes.

Step six

Add to the pan the sugar, vinegar, chopped tomatoes, and chicken broth. Bring the mixture to a boil, reduce heat to a low simmer and cook for one (1) hour. Remove from the heat.

Step seven

Blend the soup using an immersion blender to your desired consistency. If you don’t have an immersion blender, place half of the soup in a food processor or regular blender and carefully blend the soup using a towel to cover the opening of the lid. Add the blended soup back to the saucepan and if desired you can blend again repeating the same process with about half of  the soup.

Step eight

Add the cream to the blended soup and heat for 5 minutes.Ladle the soup into bowls and garnish with remaining basil leaves that you chiffonade or tear.

Related Recipes

Discover All Recipes

Related Blog Items

View All Blogs